CA2005099A1 - Process for extracting espresso coffee - Google Patents
Process for extracting espresso coffeeInfo
- Publication number
- CA2005099A1 CA2005099A1 CA 2005099 CA2005099A CA2005099A1 CA 2005099 A1 CA2005099 A1 CA 2005099A1 CA 2005099 CA2005099 CA 2005099 CA 2005099 A CA2005099 A CA 2005099A CA 2005099 A1 CA2005099 A1 CA 2005099A1
- Authority
- CA
- Canada
- Prior art keywords
- ground coffee
- coffee beans
- pressure
- coffee
- filter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 47
- 235000015114 espresso Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 15
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 43
- 230000001105 regulatory effect Effects 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 6
- 230000001276 controlling effect Effects 0.000 claims 1
- 238000007599 discharging Methods 0.000 claims 1
- 238000000605 extraction Methods 0.000 abstract description 23
- 238000005056 compaction Methods 0.000 abstract description 7
- 230000001419 dependent effect Effects 0.000 abstract description 2
- 241000723377 Coffea Species 0.000 description 42
- 239000000284 extract Substances 0.000 description 2
- BHMLFPOTZYRDKA-IRXDYDNUSA-N (2s)-2-[(s)-(2-iodophenoxy)-phenylmethyl]morpholine Chemical compound IC1=CC=CC=C1O[C@@H](C=1C=CC=CC=1)[C@H]1OCCNC1 BHMLFPOTZYRDKA-IRXDYDNUSA-N 0.000 description 1
- 102100022704 Amyloid-beta precursor protein Human genes 0.000 description 1
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 101000823051 Homo sapiens Amyloid-beta precursor protein Proteins 0.000 description 1
- 244000170226 Voandzeia subterranea Species 0.000 description 1
- 235000013030 Voandzeia subterranea Nutrition 0.000 description 1
- DZHSAHHDTRWUTF-SIQRNXPUSA-N amyloid-beta polypeptide 42 Chemical compound C([C@@H](C(=O)N[C@@H](C)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)NCC(=O)N[C@@H](CO)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H](CCCCN)C(=O)NCC(=O)N[C@@H](C)C(=O)N[C@H](C(=O)N[C@@H]([C@@H](C)CC)C(=O)NCC(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](C(C)C)C(=O)NCC(=O)NCC(=O)N[C@@H](C(C)C)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H](C)C(O)=O)[C@@H](C)CC)C(C)C)NC(=O)[C@H](CC=1C=CC=CC=1)NC(=O)[C@@H](NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CCCCN)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CC=1N=CNC=1)NC(=O)[C@H](CC=1N=CNC=1)NC(=O)[C@@H](NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](CC=1C=CC(O)=CC=1)NC(=O)CNC(=O)[C@H](CO)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CC=1N=CNC=1)NC(=O)[C@H](CCCNC(N)=N)NC(=O)[C@H](CC=1C=CC=CC=1)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](C)NC(=O)[C@@H](N)CC(O)=O)C(C)C)C(C)C)C1=CC=CC=C1 DZHSAHHDTRWUTF-SIQRNXPUSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 235000007924 ground bean Nutrition 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/24—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water soluble constituents
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/002—Apparatus for making beverages following a specific operational sequence, e.g. for improving the taste of the extraction product
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Apparatus For Making Beverages (AREA)
Abstract
Abstract of the Disclosure An improved process for the extraction of espresso coffee from ground coffee beans in which the pressure of extraction is precisely regulated by a pressure valve and is not dependent on coffee grind size or degree of compaction of the coffee grind.
Description
'~0()~(~99 PATENT APPI.ICATION OF
HOWARD W. SELBY, I~
FOR
IMPROVED PROCESS FOR EXTRACTING ESPRESSO COFFEE
Backqround of the Invention Field of Invention This invention relates generally to extracting espresso coffee and specifically to an improved process of extracting espresso coffee in whlch the extraction pre~sure is prQcisely reyulated.
Description of Prior Art Espresso coffee is brewed by forcing hot water through finely ground coffee beans under high pressure which extracts the coffee from the coffee beans. Both the amount of ground coffee beans and water are volumetrically measured. For the coffee to be properly extracted there must be a pressure differential across the ground coffee beans.
In conventional esprssso machines, the coffee beans are finely ground then volumetrically measured and packed in a filter device. The filter is then attached to the espresso machine. A measured volume of hot water is forced through the filter by means of a volumetric piston displacement pump which is hand operated or by means of an electric pump device. The hot water is forced into the ground coffee beans in the filter. The fineness of the coffee grind and the degree of compaction creates a pressure differential across the ground coffee beans. The pressure differential varies across the ground coffee beans being highest on the upstream side of the ground coffee beans and lowest on the downqtream side. Because X~3()5~9 of the pressure gradient, not all of the ground coffee beans are subjected to the optimum ex~ractio~ pressure resulting in extraction inefficiencies which require larger volumes of ground coffee beans to be used.
The water, under pressure, is forced through the ground coffee beans and extracts the coffee from the beans. Extraction time is very short compared to other coffee brewing methods. The extracted coffee drains through an opening in the bottom of the filter and 1s collected in a cup for consumption. The pressure differential in the filter is directly related to the grind of the coffee beans and the degree of their compaction.
The quality of the extracted coffee is a function of the following: the freshness of tha coffee beans; the finenPss of the grind; the volume of ground coffee beans;
the compaction of thc ground coffee beans; the volume of water; the temperature of the water; and the extraction pressura. Tha degree of compaction of the ground coffee beans and thus the resulting extraction pressure are controlled by the espresso machine operator so operator skill plays an important part in the quality of the coffee produced.
In ~rance and Italy, where espresso coffee has been popular for many years, there are many skilled espresso machine operators. The chances of obtaining a high quality of espresso coffee from such operators is high. In other countries where espresso coffee is growing in popularity, there are not many skilled operators and the resultant quality of espresso coffee suffers.
It would be desirable to have an espresso coffee extraction process that did not rely on operator skill to produce high guality espresso coffee.
In view of the foregoing, it is an objeck of this invention to provide an improved espresso coffee extraction process in which the extractivn pressure is precisely regulated by the espresso machine and is not a function of operator skill.
0~3 It is a further o~jeck of this invention to provide an improved espresso coffee extraction process in which the pressure ~or coffee extraction is kept constant throughout the ground coffee beans resulting in optimum extraction from all the ground coffee bean~.
It is a ~urther object of thi~ invention to provide an improved espresso coffee extraction process in which a range of roffee ~ean ~rinds sizes can be accommodated.
SummarY of the Invention These~and other ob;ects of the invention are accomplished in accordance with the principles of the invention by use of an espresso coffee extraction process in which the extraction pressure necessary to produce high quality espresso coffee is not dependent on the compaction of the ground coffee beans by the operator. The pressure is controlled by a pressure valve on the outflow of the filter which holds the ground coffee beans.
As in the conventional espresso coffee extraction process, the volume of ground coffee and the volume of water forced through the ground coffee are volumetrically measured. Unlike the conventional pxocess, however, the fineness of the coffee grind used in the improved process can range from a fine aspresso grind to a coarser or ~iner coffee grind. In addition, in the improved process, the ground coffee beans need not be compacted.
A measured volume of water, either hot or cold, is forced through the ground coffee beans as in a conventivnal pro~ess. In the conventional process the pressure re~uired to sxtract the ooffee from the ground beans is created by the compacted co~ee grinds which restricts the flow of water through the coffee grinds until the water pressure is hi~h enough to penetrate the barrier creatPd by the compacted ground coffee. The pressure varies throughout the ground coffee beans being '~ 0'~'3~'3 highest on the side o~ the ground coffee o~ water inflow decreasing to zero pressure at the water outflow point.
In the imprsved process, however, the re~uisite pressure results from a mechanical valve on the outflow o~
the filter. A measured volume of water is introduced into the filter which holds the ground coffee beans. When the pressure reaches the optimum pressure for extraction, the valve regulator opens allowing the water to pass through the ground coffee beans. The pressure throughout all the lo ground coffee beans is the same - there is no pressure gradient. Because the optimum ex~raction pressure extends to all of the ground coffee beans, less ground coffee beans are required to make espresso coffee than conventional methods.
Further features of the invention, its nature and various advantages will be more apparent from the accompanyin~ drawings and the following detailed description of the invention.
Brief Description of the Drawinqs FIG. 1 is a illustration of part o~ an espresso machine showing the filter and coffee collection cup.
FIG. 2 is a flow chart of the improved espresso coffee extraction process.
X~0~ 9 Detailed Description o~ the Invention Referring now to the drawings, there is shown in FIG. 1 a partial view of an espreæso coffea machine }o showing the handle assembly 12, the pressure regulation valve mechanism 16, the ground coffee bean filter 14 of the handle assembly 12, the outflow spout 18 from the filter and the cups 20 in which the espresso cofee is collected upon extraction.
FIG. 2 is a flow chart of the steps in the process of extracting espresso coffee which includes the improved process. In the following discussion reference will be m~de to both figures.
At step 100 coffee beans are ground. The grind that can be accommodated in the improved process includes a ranges from grind sizes finer than conventional e~presso coffee grinds to the grind sizes coarser than conventional espresso coffee grinds.
At step 101 a measured volume of the ground coffee beans is placed in the filter 14 of the filter 12.
Unlike conventional espresso extraction processes, the ground coffee does not need to be compacted in the filter 14.
At step 102 a measured quantity o~ water is moved through the ground coffee beans in the filter 14. Water pressure builds within the filter until a particular pressure level is reached. The particular pressure level is based on the optimum extraction pressure for a glven volume and temperature of water.
When the optimum pressure is reached a valve mechanism 16 on the out~low spout 18 o~ the filter opens (step 103) allowing the extracted espresso coffee to exit the filter. Any commarcially a~ailable pressure regulating valve can be used/ such as a Speedaire Model No. 2X347A, Dayton Electric Manufacturing Co., Chicago, IL
66648. The outflow spout 18 is downstream of the ground coffee beans. At step 104 the extracted espresso coffee is collected in a cup 20.
iO99 In the improved process of extraction, extraction pressure i8 controlled by the valve mechanism 16 and not by a variable such as the dagree o~ compaction of the ground coffee bean~ as in a conventional process.
HOWARD W. SELBY, I~
FOR
IMPROVED PROCESS FOR EXTRACTING ESPRESSO COFFEE
Backqround of the Invention Field of Invention This invention relates generally to extracting espresso coffee and specifically to an improved process of extracting espresso coffee in whlch the extraction pre~sure is prQcisely reyulated.
Description of Prior Art Espresso coffee is brewed by forcing hot water through finely ground coffee beans under high pressure which extracts the coffee from the coffee beans. Both the amount of ground coffee beans and water are volumetrically measured. For the coffee to be properly extracted there must be a pressure differential across the ground coffee beans.
In conventional esprssso machines, the coffee beans are finely ground then volumetrically measured and packed in a filter device. The filter is then attached to the espresso machine. A measured volume of hot water is forced through the filter by means of a volumetric piston displacement pump which is hand operated or by means of an electric pump device. The hot water is forced into the ground coffee beans in the filter. The fineness of the coffee grind and the degree of compaction creates a pressure differential across the ground coffee beans. The pressure differential varies across the ground coffee beans being highest on the upstream side of the ground coffee beans and lowest on the downqtream side. Because X~3()5~9 of the pressure gradient, not all of the ground coffee beans are subjected to the optimum ex~ractio~ pressure resulting in extraction inefficiencies which require larger volumes of ground coffee beans to be used.
The water, under pressure, is forced through the ground coffee beans and extracts the coffee from the beans. Extraction time is very short compared to other coffee brewing methods. The extracted coffee drains through an opening in the bottom of the filter and 1s collected in a cup for consumption. The pressure differential in the filter is directly related to the grind of the coffee beans and the degree of their compaction.
The quality of the extracted coffee is a function of the following: the freshness of tha coffee beans; the finenPss of the grind; the volume of ground coffee beans;
the compaction of thc ground coffee beans; the volume of water; the temperature of the water; and the extraction pressura. Tha degree of compaction of the ground coffee beans and thus the resulting extraction pressure are controlled by the espresso machine operator so operator skill plays an important part in the quality of the coffee produced.
In ~rance and Italy, where espresso coffee has been popular for many years, there are many skilled espresso machine operators. The chances of obtaining a high quality of espresso coffee from such operators is high. In other countries where espresso coffee is growing in popularity, there are not many skilled operators and the resultant quality of espresso coffee suffers.
It would be desirable to have an espresso coffee extraction process that did not rely on operator skill to produce high guality espresso coffee.
In view of the foregoing, it is an objeck of this invention to provide an improved espresso coffee extraction process in which the extractivn pressure is precisely regulated by the espresso machine and is not a function of operator skill.
0~3 It is a further o~jeck of this invention to provide an improved espresso coffee extraction process in which the pressure ~or coffee extraction is kept constant throughout the ground coffee beans resulting in optimum extraction from all the ground coffee bean~.
It is a ~urther object of thi~ invention to provide an improved espresso coffee extraction process in which a range of roffee ~ean ~rinds sizes can be accommodated.
SummarY of the Invention These~and other ob;ects of the invention are accomplished in accordance with the principles of the invention by use of an espresso coffee extraction process in which the extraction pressure necessary to produce high quality espresso coffee is not dependent on the compaction of the ground coffee beans by the operator. The pressure is controlled by a pressure valve on the outflow of the filter which holds the ground coffee beans.
As in the conventional espresso coffee extraction process, the volume of ground coffee and the volume of water forced through the ground coffee are volumetrically measured. Unlike the conventional pxocess, however, the fineness of the coffee grind used in the improved process can range from a fine aspresso grind to a coarser or ~iner coffee grind. In addition, in the improved process, the ground coffee beans need not be compacted.
A measured volume of water, either hot or cold, is forced through the ground coffee beans as in a conventivnal pro~ess. In the conventional process the pressure re~uired to sxtract the ooffee from the ground beans is created by the compacted co~ee grinds which restricts the flow of water through the coffee grinds until the water pressure is hi~h enough to penetrate the barrier creatPd by the compacted ground coffee. The pressure varies throughout the ground coffee beans being '~ 0'~'3~'3 highest on the side o~ the ground coffee o~ water inflow decreasing to zero pressure at the water outflow point.
In the imprsved process, however, the re~uisite pressure results from a mechanical valve on the outflow o~
the filter. A measured volume of water is introduced into the filter which holds the ground coffee beans. When the pressure reaches the optimum pressure for extraction, the valve regulator opens allowing the water to pass through the ground coffee beans. The pressure throughout all the lo ground coffee beans is the same - there is no pressure gradient. Because the optimum ex~raction pressure extends to all of the ground coffee beans, less ground coffee beans are required to make espresso coffee than conventional methods.
Further features of the invention, its nature and various advantages will be more apparent from the accompanyin~ drawings and the following detailed description of the invention.
Brief Description of the Drawinqs FIG. 1 is a illustration of part o~ an espresso machine showing the filter and coffee collection cup.
FIG. 2 is a flow chart of the improved espresso coffee extraction process.
X~0~ 9 Detailed Description o~ the Invention Referring now to the drawings, there is shown in FIG. 1 a partial view of an espreæso coffea machine }o showing the handle assembly 12, the pressure regulation valve mechanism 16, the ground coffee bean filter 14 of the handle assembly 12, the outflow spout 18 from the filter and the cups 20 in which the espresso cofee is collected upon extraction.
FIG. 2 is a flow chart of the steps in the process of extracting espresso coffee which includes the improved process. In the following discussion reference will be m~de to both figures.
At step 100 coffee beans are ground. The grind that can be accommodated in the improved process includes a ranges from grind sizes finer than conventional e~presso coffee grinds to the grind sizes coarser than conventional espresso coffee grinds.
At step 101 a measured volume of the ground coffee beans is placed in the filter 14 of the filter 12.
Unlike conventional espresso extraction processes, the ground coffee does not need to be compacted in the filter 14.
At step 102 a measured quantity o~ water is moved through the ground coffee beans in the filter 14. Water pressure builds within the filter until a particular pressure level is reached. The particular pressure level is based on the optimum extraction pressure for a glven volume and temperature of water.
When the optimum pressure is reached a valve mechanism 16 on the out~low spout 18 o~ the filter opens (step 103) allowing the extracted espresso coffee to exit the filter. Any commarcially a~ailable pressure regulating valve can be used/ such as a Speedaire Model No. 2X347A, Dayton Electric Manufacturing Co., Chicago, IL
66648. The outflow spout 18 is downstream of the ground coffee beans. At step 104 the extracted espresso coffee is collected in a cup 20.
iO99 In the improved process of extraction, extraction pressure i8 controlled by the valve mechanism 16 and not by a variable such as the dagree o~ compaction of the ground coffee bean~ as in a conventional process.
Claims (2)
1. An improved process for extracting espresso coffee from ground coffee beans comprising the steps of:
placing ground coffee beans in a filter;
moving water through said ground coffee beans in said filter: and controlling the pressure of said water surrounding said ground coffee beans between the inlet for said water and the downstream outlet for said water after said water has passed through said ground coffee beans so that the pressure differential thereacross remains constant regardless of variations in the inlet and outlet pressures.
placing ground coffee beans in a filter;
moving water through said ground coffee beans in said filter: and controlling the pressure of said water surrounding said ground coffee beans between the inlet for said water and the downstream outlet for said water after said water has passed through said ground coffee beans so that the pressure differential thereacross remains constant regardless of variations in the inlet and outlet pressures.
2. Apparatus for extracting espresso coffee from ground coffee beans comprising:
a source of pressurized liquid;
a pressure regulating valve having an inlet for receiving said liquid and an outlet for discharging said liquid, said valve remaining closed to liquid flow therethrough until a predetermined pressure is reached between said inlet and said outlet and thereafter opening to allow flow of said liquid therethrough for maintaining a constant pressure between said inlet and said outlet; and means for receiving a container having said ground coffee beans and a filter for establishing a closed path for flow of said liquid from said source through said beans and said filter into said valve inlet.
a source of pressurized liquid;
a pressure regulating valve having an inlet for receiving said liquid and an outlet for discharging said liquid, said valve remaining closed to liquid flow therethrough until a predetermined pressure is reached between said inlet and said outlet and thereafter opening to allow flow of said liquid therethrough for maintaining a constant pressure between said inlet and said outlet; and means for receiving a container having said ground coffee beans and a filter for establishing a closed path for flow of said liquid from said source through said beans and said filter into said valve inlet.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US28324388A | 1988-12-12 | 1988-12-12 | |
| US283,243 | 1988-12-12 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2005099A1 true CA2005099A1 (en) | 1990-06-12 |
Family
ID=23085174
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2005099 Abandoned CA2005099A1 (en) | 1988-12-12 | 1989-12-11 | Process for extracting espresso coffee |
Country Status (3)
| Country | Link |
|---|---|
| AU (1) | AU4753790A (en) |
| CA (1) | CA2005099A1 (en) |
| WO (1) | WO1990006688A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106724836A (en) * | 2016-12-22 | 2017-05-31 | 朱厚林 | A kind of simple pressure coffee machine of economic and practical type |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH605293A5 (en) * | 1976-12-17 | 1978-09-29 | Nestle Sa | |
| CH668545A5 (en) * | 1986-06-27 | 1989-01-13 | Nestle Sa | METHOD FOR EXTRACTION OF CLOSED CARTRIDGES FOR THE PREPARATION OF BEVERAGES. |
-
1989
- 1989-12-11 CA CA 2005099 patent/CA2005099A1/en not_active Abandoned
- 1989-12-11 AU AU47537/90A patent/AU4753790A/en not_active Abandoned
- 1989-12-11 WO PCT/US1989/005663 patent/WO1990006688A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| AU4753790A (en) | 1990-07-10 |
| WO1990006688A1 (en) | 1990-06-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |